Cauliflower Fried Rice
A lighter, low-carb twist on classic fried rice, made with riced cauliflower, eggs, and fresh vegetables for a quick and flavorful meal.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine Asian
Spatula To mix and scramble the eggs.
For the Fried Rice:
- 4 cups cauliflower rice – A low-carb alternative to traditional rice.
- 1 tablespoon sesame oil
- ½ cup onion diced
- 2 cloves garlic minced
- ½ cup red bell pepper diced
- ½ cup frozen peas
- ½ cup carrots diced
- 2 large eggs whisked
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon ginger grated
- ½ teaspoon black pepper
- 2 green onions chopped
- 1 tablespoon chopped cilantro optional
Prepare the cauliflower rice by pulsing florets in a food processor until they resemble rice grains. If using pre-riced cauliflower, skip this step.
Heat sesame oil in a large skillet or wok over medium heat.
Sauté the onions and garlic until fragrant, about 2 minutes.
Add the carrots and bell pepper, cooking for another 3 minutes until slightly softened.
Push the vegetables to one side of the skillet and pour the whisked eggs into the empty space. Scramble until fully cooked, then mix with the vegetables.
Add the cauliflower rice, peas, soy sauce, ginger, and black pepper. Stir-fry for 5-7 minutes until the cauliflower is tender but not mushy.
Taste and adjust seasoning as needed.
Garnish with green onions and cilantro before serving.
- Make it Vegan: Skip the eggs and add tofu or extra vegetables.
- Boost the Protein: Stir in cooked chicken, shrimp, or tofu.
- Spice It Up: Add red pepper flakes or a drizzle of sriracha.
Keyword cauliflower, rice
